Sweet Samosa

Whatever be the celebration big or small, we all love giving and receiving gifts. Those big or small parcels wrapped with love. When on the receiving end of a gift, how much fun is it trying to guess what's hidden under the wrapper.. then waiting to rip off, or in my open the wrapper with care as I love saving up the wrapper to reveal the surprise inside! It is pure joy.. I just love surprises.

Now with Diwali around the corner and everyone busy making their favorite sweets, I thought it would be fun to wrap our sweet in a little parcel and present it as a surprise. So, here's presenting the sweet samosa filled with sweet goodness. 

You may ask why I chose the samosa shape? Well, it was the obvious shape that came to my mind when I thought Indian. Samosa's are so popular and when people see one, they expect it to be obviously savory, so making a sweet samosa seemed like a good idea for a sweet surprise.

To get the samosa shape right, fold as in the image below and use the edible glue to seal the edges as you fold along. Make sure the edges are all tight with no gaps especially at the 3 cone edges so the filling doesn't mix with the oil when these are fried. For the first fold, Step 2 do not add any glue except at the edges as this will be the pocket to put in the filling. In all other folds, seal the fold with the edible glue. 

This recipe like all others came through necessity. I had promised a friend that I'd make some Kaju Katli (Cashew nut Marzipans) but ended up being down with a bad toothache and no cashew nuts at home. Too lazy to shop, I decided I'd come up with a recipe with what I had at home. Found spring roll wrappers and khoya at home... and out came this recipe!

12 sheets of spring roll pastry sheet
Oil for frying / baking

For the filling:
1/2 teaspoon cardamom powder
1/4 cup cashew nuts, chopped
1/4 cup pistachios, chopped
1/4 cup almonds, chopped
1/4 cup Raisins, chopped
3/4 cup powdered sugar
300 gm of Khoya

For edible glue:
1/4 cup Plain flour
1/2 cup Water

  1. Make the Filling: Place a pan on the stove and add the Khoya into the pan. Let it warm up for 5 mins on low or medium heat. Then add in all the other ingredients for the filling and mix till you get a crumbly mixture.
  2. Mix the edible glue: In a bowl add plain flour and mix water in small parts to form a thick paste / batter consistency. 
  3. Prep the spring roll pastry sheets: Fold the pastry sheet into half and then again into a quarter making sure you fold both times in the same direction to get 4 long same sized strips. 
  4. Fold, stuff and seal the samosa as in the picture above the ingredients section. Make sure the samosa's are well stuffed and the filling is well distributed inside the samosa.
  5. Fry the Samosa: If you choose to fry the samosa, heat oil in a pan. Fry the samosa till its golden brown. Drain over a tissue and serve
  6. Bake the Samosa: If baking is your option, then heat the oven with fan to a temp of  350 F / 180 C for 20 -30 mins. Check to make sure the outer is crisp and golden brown. Turn it in between if required. 
  7. Serve the samosa's after they have cooled down a bit with some chopped nuts and rose petals. 

  1. Taste the filling to make sure the sweetness as per your preference. Add more sugar or raisins as per your taste.
  2. If you don't have powdered sugar, just blend granulated sugar and sieve it before use to get the fins consistency.
  3. I could make 48 small sweet samosa's. You can choose to make these in the size of your preference. 
  4. Pick whether you want to fry them or bake them. Its totally your choice. 


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